Friday, July 17, 2009

Squash Casserole

For those with overachieving gardens, such as mine.

4 medium-sized yellow squash
2 tablespoons water
2-4 tablespoons butter
½ cup chopped onion
½ cup bread crumbs
1 cup shredded cheddar cheese
½ cup sour cream
1 egg
1 tablespoon sugar, optional
salt and pepper to taste


  1. Wash and slice 4 medium-sized yellow squash.

  2. Place squash in microwave safe dish with 2 tablespoons water.

  3. Cook squash on high about 7-9 minutes, until soft.

  4. Preheat oven to 325.

  5. Heat small skillet over medium heat and add butter.

  6. Saute chopped onion in butter until soft, about 3-4 minutes.

  7. Drain squash and place in large bowl. Mash with potato masher or with fork.

  8. Add onion mixture. Then add the remaining ingredients and mix well. NOTE: be careful to mix quickly when adding the egg so it doesn’t scramble.

  9. Bake in greased casserole dish for 40-45 minutes, until top is browned.

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